锡兰橄榄主要营养成分与酚酸类组成分析评价  

Analysis and Evaluation of Primary Nutritional Composition and Polyphenols Constituents from Elaeocarpus serratus L.

作　　者：李萧[1] 夏秋琦 曾广琳[1] 钟秋平[1] 张伟敏[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《热带作物学报》2017年第7期1337-1344,共8页Chinese Journal of Tropical Crops

基　　金：国家中西部高校提升综合实力工作资金项目

摘　　要：采用国标方法分别对锡兰橄榄中主要营养成分(蛋白质及氨基酸、脂肪及脂肪酸、水分、碳水化合物及矿物质元素)的组成和含量进行了测定,并利用HPLC-MS对抗氧化活性较高的70%乙醇提取物中的特征性成分进行了分析。结果表明:锡兰橄榄中的主要营养成分为碳水化合物和粗脂肪;其常量与微量元素含量较为丰富,以Mg和Ca含量相对较高。富含人体必需氨基酸,氨基酸组成合理均衡;主要含有不饱和脂肪酸,其中亚油酸和亚麻酸含量相对较高。通过HPLC-MS从70%乙醇提取物中得到19种酚类物质,其中10种酚类物质被鉴定出来。说明锡兰橄榄具有较好的食用价值和保健作用,可以作为补充人体营养物质的理想食品来源。The primary nutritional composition（protein and amino acids, crude fat and fatty acids profiles, moisture,carbohydrate and minerals） of Elaeocarpus serratus.L. fruits were measured by using the Chinese National Standard Method in the paper. In addition, the characteristic constituents of 70% ethanol extract with higher antioxidant activity were analyzed by HPLC-MS. The results showed that the carbohydrate and crude fat were the main nutritional composition. The content of macroelement and microelement was relatively abundant with higher Mg and Ca. It had a well-balanced amino acid composition rich in essential amino acids. It mainly contained unsaturated fatty acid with linolenic and linoleic acid. While nineteen main constituents in the 70% ethanol extract were obtained by HPLC-MS, and the 10 major polyphenols were identified. In conclusion, It has good edible value and healthcare function, and it also can be used as an ideal food source for human nutrition.

关 键 词：锡兰橄榄 主要营养成分 抗氧化 高效液相色谱-质谱 酚类物质 

分 类 号：S667.5[农业科学—果树学]